Caponata with Bell Peppers

Instructions

1. 1

   Cut the eggplants into 1-inch cubes and sprinkle with salt. Let them sit for 30 minutes to draw out the moisture, then rinse and pat dry.

2. 2

   Dice the bell peppers, onion, celery, and tomatoes into small pieces.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the eggplants and cook until they are golden brown and tender, about 10 minutes. Remove the eggplants and set aside.

4. 4

   In the same skillet, add the onion and celery. Cook until they are softened, about 5 minutes.

5. 5

   Add the bell peppers and cook for another 5 minutes.

6. 6

   Stir in the tomatoes, capers, green olives, and tomato paste. Cook for 10 minutes, stirring occasionally.

7. 7

   Add the cooked eggplants back to the skillet. Stir in the red wine vinegar and sugar. Season with salt and pepper to taste.

8. 8

   Simmer the mixture for another 10 minutes, allowing the flavors to meld together.

9. 9

   Remove from heat and let the caponata cool to room temperature before serving. Enjoy your Caponata with Bell Peppers!